Easy Chicken Wings Braised In Soy Sauce 简易红烧鸡翅

We have many kinds of braised food in China, like chicken wings, chicken legs, pork, fish, ribs, even tofu. People in many parts of China have rice in daily meals, and soy sauce is a good match for rice. 

There are many different ways to cook braised food. The one I am about to introduce here is an easy one.


Wash the chicken wings.


Heat the oil in the oven. If you use non-stick pan, you can add less oil.


Put the chicken wings in. Fry each side of the wings.


When each side turn brown, add in some light soy sauce and dark soy sauce. (Light soy sauce is salty. Dark soy sauce is for coloring).
Lee Kum Kee Premium Dark Soy Sauce – 16.9 fl. oz.


Keep stir frying and make each chicken wing coated with soy sauce.


Add in enough hot water that over chicken wings. (Cold water will make the meat shrink).


Add in star anise. Star anise is a commonly seen kind of spice in Chinese cuisine.
Hoosier Hill Farm Whole Select Anise Star 8 oz.


And several sugar cubes. (Sugar is also fine). Then cover the pan with lid. Braise with low heat.


When the sauce in the pan becomes about less than 1/3, turn up the heat. Keep stir frying or it will be easy to get burnt.

Stir fry till the sauce is almost dry. 


Ready to serve.

You can turn off the heat before the sauce is dry. Then the sauce can be mixed into rice. You will like the taste of rice.

You can also change chicken wings to chicken legs, fish, and ribs. The key of soy sauce is sugar.

Stir Fry Chicken With Vegetables (鸡腿肉炒蔬菜)

 

Boneless chicken leg around 300g

 Cut into medium pieces.

 

Marinate chicken with 

1 tsp light sauce 

1 tsp dark sauce

1 tsp cooking wine

1 tsp starch

For 15 mins.

  

Prepare vegetables: onion, carrot, green chili, ginger, celery.

  
Heat the pan. When the oil is heated, put in the ginger slice.

I always doubt whether my pan is actually a mirror. 🙂

  
Put the chicken into the pan. Keep stirring.

 

When the chicken become shrank and the edge become a little burnt, it can be taken out.

 No need to wash the pan, and also keep the oil in it.

Heat the pan and put all the vegetables in it. 

If you don’t want your dish to be very spicy, you can put the chili minutes later than other vegetables.

  

Put the chicken into the pan. Stir fry them for around 2 minutes. Add a little salt if you think it tastes a little plain.

  

Ready to serve.
  

  

Crispy Chicken Wings (Non-fry with the Oven) 烤箱版脆皮烤鸡翅(免油炸)

My husband likes crispy chicken wings very much. Yet, I don’t think fried crispy chicken wings are healthy. Recently I found a very good recipe online. I like it because no oil is needed. I personally don’t want to try those dishes need deep-fry. I don’t want my kitchen full of oil smell. 

The recipe is:

   
    
    
                                                          From Weibo

I make it simpler:

1. Clean chicken wings. I choose wing middle joint.

2. Massage chicken wings with salt and black pepper powder.

3. Crumble some cornflakes (cornflakes are better than bread crumbs, cause cornflakes are much crispier) 

4. Coat chicken wings with flour, then egg, and cornflakes at last. When put chicken wings in the crumbled cornflakes, you can press them hard to make sure cornflakes stick onto wings.

5. Put chicken wings into the oven. 180 degree, 30 mins (15 mins for each side).

Before: 

 
After:

  

Ready to serve:

  

My husband loves this version of crispy chicken wings.